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Pineapple Poke Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup water
2 eggs, lightly beaten
1/2 cup egg substitute
1/2 cup fat-free milk
1/4 cup unsweetened applesauce
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/4 cup packed brown sugar
FROSTING:
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a large mixing bowl, combine the first seven ingredients. Beat on medium speed
for 2 minutes. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center
comes out clean. Meanwhile, in a small saucepan, combine pineapple and brown
sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until
most of the liquid is evaporated; cool slightly. Remove cake from the oven; place

Printed from tasteofhome.com Nov 18, 2008

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Pineapple Poke Cake cont.

on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture
evenly over cake; cool completely. For frosting, in a small bowl, whisk milk
and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread
over cake. Spread whipped topping over pudding. Store in the refrigerator.

Yield: 20 servings.